Our Coffee

At Rocketfuel, we are passionate about sourcing and selecting the very best green bean that is available to us. All our coffees are sourced from small cooperatives or individual farms across the Central America’s, South America, Africa and Asia.

Buying direct from the farm ensures the farmer is paid a better price for the quality he produces, which in turn is used to invest not only in the family and community they live in, but on infrastructure on the farm to further enhance the quality of the bean they produce.

An example of the way ‘specialty’ coffee is changing the way farmers are farming their land can be seen in the Popayan region of Colombia. Popayan’s farmers have made the switch of primarily working with crops that yield large quantities to solely dealing with micro-lots that require more care and dedication. This change has allowed the farmers to focus on nurturing the coffee and emphasize quality over quantity.

The extra care and dedication is evident in the wonderful taste of this coffee; making it one of the most popular in the market. The soil on which the coffee trees are planted and nurtured are key in harbouring the flavour of the coffee we taste in the cup. For example the soils of the Popayan region provide the coffee beans with exotic flavours including notes of peach and mango which are unique to this area.

Beans Storage

Whenever possible, purchase your coffee in roasted bean form and grind right before serving. This will mean investing in a small hand grinder if using at home for filter coffee. But the results will be worth the investment.

The benefits of buying coffee this way is its ability to be stored fresher for longer. Once coffee is roasted, it releases CO2 or carbon dioxide; this is called ‘de-gassing’. This ‘de-gassing’ can last for a number of days. If the roasted beans are stored correctly, they can stay fresh for 2-4 weeks or even longer depending on where they are stored.

Enemies which affect a roasted bean’s ability to stay fresh are: light, heat, moisture and oxygen. Storing your coffee away from these enemies will keep it fresher for longer. Storing in a cool, dry, dark place is best.

At Rocketfuel, we pack our coffee straight after roasting into bags with one way valve’s and then seal the bag to lock everything in. The one way valve acts like its name suggests, as a one way system for CO2 to escape (de-gassing), but prevents any light, moisture or oxygen from entering the bag.

This method ensures you are receiving the freshest beans and extends the shelf life of the product.

Our Coffee

We select only 100% Specialty Grade Arabicas from single farms, estates and cooperatives, ethically sourced from growers around the globe. With each country’s season in mind we test roast and evaluate small batch samples, sniffing and slurping until we taste coffee we like. Building sustainable relationships enable us to get our hands on the very best coffees while ensuring that the quality-focused producers are rewarded for their hard work.

Due to seasonality & availability, our coffee offerings will change throughout the year.  We endeavour to keep our blends tasting similar through the different seasons, with similar beans being substituted with others in season to keep them on track.

Our Single Origin offerings will change more often with seasonality, or we may add more choice depending  on when we source new varietals.

Buying Options
250g, 500g, 1kgWhole bean or ground.
sizes
Espresso, Plunger, Percolator, Pour over, Aeropress
grinds

Offerings

Kenya Kirinyaga Kiangoi

Kirinyaga region is known to produce some of the best coffee's in Kenya. Here, 72% of all coffee production comes from small holder farms which are organised in cooperative societies & own their own wet milling facilities. Farmers take ripe cherries to be processed in centralised wet mills, where they are pulped, fermented overnight, washed & sun dried in elevated tables. Coffee is then delivered to a dry mill, in this case, to sasini mills. Kiangoi was established in 1995 & together with Karimikui & Ki mills, is part of the Rungeto society. Between all three mills, the society has over 3000 active members.
Region
Ngariama
Profile
Poached pear, Nice high acidity, Mid body, High tannins.
Selected local producers
Producer
SL28, SL34
Varietal
1310-1900 M.A.S.L
Altitude
Apr-Sept 80%, Oct-Dec 20%
Harvest Season
1800 - 2000mm
Annual Rainfall
87
Cupping Score
Volcanic
Soil
Natural Sun dried
Process
10%
Moisture Content
60 kg GrainPro
Bag Size and Packaging
Poached pear, Nice acidity, Mid body
Cupping notes

Brazil Santa Lucia

Natural processed yellow bourbon varietal. Altitude 1300 M.A.S.L 85.5 points SCAA
Region
Carmo De Minas
Profile
Medium to full weight, Citrus orange like acidity. Flavours of chocolate, marzipan, orange red apple & stone fruit.
Fazenda Santa Lucia
Producer
Yellow Bourbon
Varietal
1300 M.A.S.L
Altitude
May-Oct
Harvest Season
1300-1800mm
Annual Rainfall
85.5
Cupping score
Clay foam
Soil
Natural
Process
10.5%
Moisture Content
60 kg GrainPro
Bag Size and Packaging
Chocolate, Marzipan, Red Apple, Stone fruit.
Cupping notes

Honduras Don Fabio San Fransisco

Fully washed Catuai varietal. Altitude 1200-1300 M.A.S.L 85 points SCAA
Region
Marcala
Profile
Full weight with citric orange like acidity. Complex with flavours of Red Apple, Caramel & Peach.
Don Fabio
Producer
Catuaí
Varietals
1200m to 1300m
Altitude
Dec-Apr
Harvest season
Excellent
Rainfall
85
Cupping Score
Volcanic
Soil
Wet Washed
Process
11%
Moisture content
69kg Grainpro
Bag size
Full weighted coffee with orange acidity. Flavours of Red Apple, Orange & Peach.
Cupping notes

Colombia Mountain Water Decaf

Unlike many decafs including most water decafs, this lot is Colombia Supremo screen 18, the highest grade of Colombia coffee and the largest bean size produced. It is decaffeinated at the Descamex Plant in Veracruz, Mexico by the all natural Mountain Water Decaffeination Process. These beans when roasted have a superior appearance for decaf. They roast and cup much like their non-decaffeinated Supremo counterpart. It is astonishing how much depth this coffee has. The Mountain Water Decaf process uses clear, pure water from the glaciers and highest mountain in Mexico. In the decaffeination process, the green coffee beans are immersed in water in order to extract the caffeine. The water contains the soluble components of the coffee beans which hold the elements of the individual coffee's flavour, so that during the extraction of the caffeine the beans maintain their original taste components. The resulting coffee is 99.9 caffeine free. Once decaffeination is finished the beans are dried and packed. We are finding the coffee decaffeinated in this ultra modern Mexican plant to be the purest and cleanest we have found. In addition, the process can be performed on relatively small lots of coffee - this means top quality coffees, rather than volume coffees - can be decaffeinated. Top coffees decaffeinated this way are a real break-through.
Region
Across coffee axis
Profile
Colombia MW Decaf
Quality
Colombia
Origin
Various producers
Producer
Catuai, Typica, Castillo
Variety
Fully Washed / mw Decaf
Processing
1400 -1800 masl
Altitude
Sept-Dec (Main Crop)
Harvest
69kgs
Packing
Bright caramel, full body, bright citrus
Flavour

Guatemala Santa Rosa

Fully washed Catarrh varietal. Altitude 1000 M.A.S.L . 83 points SCAA
Region
Santa Rosa/Jalapa
Profile
Full body & bright acidity with chocolate & stone fruit flavours. Well balanced with a sweet & clean finish.
Small farms
Producer
Caturra
Varietal
1000 M.A.S.L
Altitude
Nov-Mar
Harvest Season
Excellent
Rainfall
83
Cupping score
Volcanic/Loamy
Soil
Fully washed
Process
10.5%
Moisture content
69kg grain pro
Bag size
Full body & bright acidity with chocolate & stone fruit flavours. Well balanced with a sweet & clean finish.
Cupping notes

Colombia La Jacoba

ASPROUNION family members. This crop is located north of the department of Nariño, southern Colombia, in the municipality of La Union. It comes from the volcanic soil of the Macizo Colombiano, one of the reasons that a special character permeates this coffee. The production process is done with great care by family members because their small farm is their source of livelihood so they have all the responsibility and commitment involved with taking care of every part of the process. This family knows and understands (thanks to the assistance and support of ASPROUNION) the importance of a rigorous manner to maintain traceability, but with environmental responsibility. Therefore, besides producing a coffee of exceptional characteristics, the farmers also conserve the biodiversity of water and soil; and preserve the balance of the planet. At the farm everything starts by applying clean craft production practices, under the shade of native trees and tropical fruit. A regulated environment for the development of the coffee plant is generated, therefore adding organic matter to the soil, water in summer and drainage in the rain, allowing vigorous seedling development and a healthy cherry. At the time of harvest, carefully selected cherries that have reached their optimum level of maturity are pulped and benefit from manual wet processing using natural water sources, and are finally dried under free exposure to sunlight. The resulting coffee parchment is transported to the collection point provided by ASPROUNION. Once at the point of collection, the sample’s code is allocated and carrying a physical and organoleptic evaluation is taken; physics is done on-site collection and set the price to pay also gives the first hints of coffee quality. Meanwhile, sensory analysis is performed on the same sample in laboratory quality control by a tasting panel comprised of eight tasters. The final score for La Jacoba Coffee, coming only after a rigorous qualification process and a demanding panel of tasters. The sack in which it is eventually exported leads not only to a type of coffee but a tradition, a culture, a history behind each family, a passion, a few beans with personality.
Region
Asprounion
Profile
Balanced flavour, medium body, Orange, Citric notes, sweet caramel & red fruits.
Asprounion
Producer
Colombia/Castillo/Caturra
Varietal
1400-1900 M.A.S.L
Altitude
Apr-Aug
Harvest season
2000mm
Rainfall
84
Cupping score
Volcanic
Soil
Fully washed
Process
10-12%
Moisture content
70kg grainpro
Bag size
Orange, Citric notes, sweet caramel & red fruits.
Cupping notes
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